5 Signature Dishes from the Mediterranean and How to Make Them

The Mediterranean region is renowned for its rich culinary tradition, characterized by the use of fresh and vibrant ingredients. These five signature dishes from various Mediterranean countries embody the essence of this cuisine, providing a feast for the senses. We'll take you on a gastronomic journey from the coasts of Spain, Italy, Greece, Turkey, and Morocco, providing step-by-step guides on how to bring these authentic flavours to your own kitchen.

1. Paella (Spain)

Spain's most internationally known dish, Paella, is a delicious blend of rice, saffron, vegetables, and a variety of meats and/or seafood.

Ingredients:

• 2 cups of short-grain rice
• 1 large onion, chopped
• 3 cloves of garlic, minced
• Half a chicken, chopped into small pieces
• A variety of seafood (like mussels and prawns)
• 1 cup of green peas
• A pinch of saffron threads
• Olive oil
• Salt to taste

Instructions:

1. Heat the olive oil in a large pan.
2. Add the onion and garlic, and sauté until they turn golden brown.
3. Add the chicken pieces and sauté until they are cooked through.
4. Add the rice, saffron, and a few cups of water to the mix.
5. Simmer until the rice is cooked, adding more water as needed.
6. Add the seafood and peas, cook until the seafood is done.
7. Serve hot, garnished with lemon wedges.

2. Moussaka (Greece)

Moussaka, often considered as the national dish of Greece, is a mouth-watering casserole of layered eggplants, minced meat, and a creamy béchamel sauce.

Ingredients:

• 3 large eggplants
• 500g of minced beef or lamb
• 1 large onion, finely chopped
• 2 cloves of garlic, minced
• 1 can of chopped tomatoes
• 1 teaspoon of cinnamon
• Olive oil
• Salt and pepper to taste
• For the béchamel sauce: 1 litre of milk, 100g of butter, 100g of flour, a pinch of nutmeg, 2 eggs, 200g of grated cheese

Instructions:

1. Preheat your oven to 180°C (350°F).
2. Slice the eggplants into thin pieces, sprinkle with salt, and let sit for 30 minutes.
3. Rinse and pat dry.
4. In a pan, sauté the onions and garlic until they turn golden brown.
5. Add the minced meat and sauté until it's browned.
6. Add the tomatoes, cinnamon, salt, and pepper, and simmer for about 15 minutes.
7. Layer the eggplants and meat mixture in a casserole dish, starting and ending with the eggplants.
8. Prepare the béchamel sauce and pour it over the top.
9. Sprinkle with cheese and bake for about 45 minutes, until the top is golden and the moussaka is cooked through.

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